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SYNERGISM OF COMBINED VITAMIN B1 AND NAOCL TREATMENT FOR THE REDUCTION OF MICROBIOLOGICAL CONTAMINATION IN HEAD LETTUCE

Ha, Ji-Hyoung; Lee, Ji-Young; Chung, Myung-Sub; Park, Jiyong; Ha, Sang-Do

ArticleIssue Date2013CitationJOURNAL OF FOOD PROCESSING AND PRESERVATION, v.37, no.1, pp 86 - 92PublisherWILEY-BLACKWELL

Synergistic Effects of Ultrasound and Sodium Hypochlorite (NaOCl) on Reducing Listeria monocytogenes ATCC19118 in Broth, Stainless Steel, and Iceberg Lettuce

Lee, Na-Young; Kim, Seok-Won; Ha, Sang-Do

ArticleIssue Date2014CitationFOODBORNE PATHOGENS AND DISEASE, v.11, no.7, pp 581 - 587PublisherMARY ANN LIEBERT, INC

Changes in the Residual Chlorine Content of Fresh-cut Lettuce during Storage

Cho, Sun-Duk; Chang, Min-Sun; Lee, Yu-Si; Ha, Ji-Hyoung; Kim, Gun-Hee; Bae, Dong-Ho; Kim, Yong-Soo; Chung, Myung-Sub; Kim, Yong-Mu; Lee, Dong-Ho, et al.

ArticleIssue Date2010CitationJOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.53, no.3, pp 337 - 341PublisherKOREAN SOC APPLIED BIOLOGICAL CHEMISTRY

Changes in Residual Chlorine Content on Fresh-cut Iceberg Lettuce after Chlorine Treatment

Cho, Sun-Duk; Chang, Min-Sun; Lee, Yu-Si; Ha, Sang-Do; Kim, Gun-Hee

ArticleIssue Date2010CitationKOREAN JOURNAL OF HORTICULTURAL SCIENCE & TECHNOLOGY, v.28, no.1, pp 77 - 81PublisherKOREAN SOC HORTICULTURAL SCIENCE

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